Vegetable Pasta Soup

September 07, 2015 | Justine Hoover

Vegetable Pasta soup

I always look forward to fall, it is my favorite season. I enjoy watching the harvest come in and I like that the weather cools down. I also enjoy putting my soup recipes back into my menu rotation. Our recipe of the month for September is Vegetable Pasta Soup.

Here are the reasons I love to include soup in the menu rotation for the cooler months:

  • It is loaded with vegetables. Many people do not eat enough vegetables, and eating a bowl of soup is an easy way to get the vegetables we need.
  • It freezes well. I value recipes that freeze well because they make future meal prep so much easier. I freeze individual servings for lunches and I freeze larger batches for a quick evening or weekend meal.
  • It is versatile. I do not need to make this recipe the same way twice, so no one gets bored with the same old thing. The vegetables and seasonings can be changed and adjusted based on what I have on hand and what is on sale at the grocery store. And, if I want to add protein to this soup, I simply need to add in a can of beans or some leftover chopped meat. A note of caution if you do change things up with this recipe, watch it closely because you may need to add water.

Try our Vegetable Pasta Soup – it may just make its way in to your menu plans for the cool fall and cold winter ahead.


Vegetable Pasta Soup

Serving Size: 1 1/2 cups | Serves: 8vegetable-pasta-soup-label

  • 1 tablespoon vegetable oil
  • 4 cups chopped or sliced vegetables (like onions, carrots, and zucchini)
  • 1 can (14 1/2 ounces) diced tomatoes with green chilies
  • 1 can (14 1/2 ounces) low sodium vegetable or chicken broth
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 tablespoon Italian seasoning or dried basil
  • 2 cups small whole wheat pasta (shell or macaroni)
  • 6 cups fresh spinach leaves (about 1/2 pound), thoroughly washed (or kale, collard greens, or 10 ounces of frozen spinach)
  1. Heat the oil in a large saucepan over medium heat until hot. Add onions and carrots. Cook, stirring often, until the vegetables are softened. This should take about 3 minutes.
  2. Stir in zucchini and canned tomatoes. Cook 3 to 4 minutes.
  3. Stir in the broth, water, salt, and Italian seasoning or dried basil. Bring to a boil.
  4. Stir in the pasta and spinach. Return to a boil.
  5. Cook until the pasta is tender, using the time on the package for a guide.
Notes: Prewashed or ready to eat spinach does not have to be washed. Use plain diced tomatoes for less spiciness.
  • Soup freezes well.
  • Use washed and diced garden tomatoes and homemade broth if they are available. Keep cut tomatoes cold until you need them.
  • Wash fresh vegetables under running water before preparing.

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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